Floor pie – chicken, chorizo, potato and a bit of history!

First things first – definitely NOT gluten free.  I have tried the commercially prepared GF puff pastries and they are expensive and brittle.  So this recipe has been consigned to the times when hubby is not at home.

The recipe makes enough for two pies (each pie serves two people) or what I sometimes do if I only need one, is to freeze the mixture for up to a month, then it is simple to defrost it and assemble a pie.  So the second pie is not so much cooking, as assembling.

Regarding the history – if you read my post I am the Queen of the Kitchen Disaster you will see why this is called Floor Pie.  I have since modified my recipe from the original, to make it more suitable to our tastes and my laziness.  I still don’t have another dog to help clean up kitchen messes though.  The cat still is too good for such menial tasks.  Sigh.  Pie tastes good though.

Floor pie

Floor pie

2 sheets frozen puff pastry

4 medium sized potatoes, peeled and cut into 4cm cubes

1 onion, halved and thinly sliced

2 tsp olive oil

4 chicken thigh fillets, cut into 4 cm cubes

2 chorizo sausages, cut on the slant into 1cm pieces

1 tbs dried rosemary

2 tsp dried thyme


Take the pastry from the freezer and leave it to one side to defrost.

Put the potato in a microwave safe bowl with enough water to cover and cook on high for 8 minutes.  Drain and set aside once done.  Fry half the chicken until brown all over and just cooked through, transfer to a bowl and repeat with the other half of the chicken.  Put the chorizo in the pan for 2 minutes, add the onion and herbs and cook for 3-4 minutes.  Add the potato to the pan and cook a further two minutes.  When done, put in the bowl with the chicken, stir well and put in the fridge to cool for 30 minutes.  (If you put a hot mixture on your puff pastry it will go soggy).

Preheat oven to 200 Celcius fan forced oven, 220 if not.

Shape one sheet of the pastry into a shallow square tart tin (I like the silicone variety as you can see).  Put half the mixture into the pastry.  Repeat with the other half of mixture and the other pastry sheet.  If you are instead going to freeze your leftover mixture, make sure the chicken is cooked.  Put on a try and bake for 30 minutes or so.


Serve with vegetables or a salad.